Avocado Toast with Lemon, Ricotta, Toasted Pine Nuts, and Sea Salt

October 23, 2015


Happy Friday! How was your week? Mine went by pretty quickly and uneventfully, except for work, a few errands here and there, and getting a few packages in the mail that I’ve been waiting for – woohoo! As much as I love and appreciate technology and the internet, nothing beats the feeling of getting real letters and packages via snail mail, don’t you think? A few of the things I got include a casual dress from Lulu’s, a peasant style blouse for fall from AE, and some beautiful paper samples for an upcoming DIY (yay!). If all goes well I’ll post that up sometime next week.

Anyways, here’s a quick avocado toast recipe that I’ve been loving, and it’s an interesting and very hearty dish for a vegetarian snack, lunch, or brunch.


Here’s how it went from just avocado and toast to this deliciousness you see here: I had ricotta left over from making lasagna earlier in the week one week, so I did what I always do and that is try to find a new way to use up that ingredient. I’d already tried ricotta on another toast recipe which I LOVED, so why not right? It adds a faint sweetness that compliments the avocado’s subtle flavor. Added the lemon since it’s always good with avocado – it cuts through the heaviness and it also helps the avocado from browning too fast (not that that was needed here, I ate this with a quickness! lol). And finally, the toasted pine nuts came in because I felt like this needed a bit of crunch to offset the soft avocado, soft ricotta, and (sorta) soft bread. Here are the details:

-2 slices of toast
-1 ripe avocado, cored and sliced
-1/2 cup of pine nuts
-1 tablespoon of lemon juice
-3/4 cup of ricotta cheese
-Sea salt and cracked black pepper to taste

– While your bread is toasting, put pine nuts in a dry non-stick pan over medium heat and toast until the nuts start to brown and give off a toasted smell, about 2-3 minutes. Do not overcook or it will burn. Remove from heat and let cool.
– Mix lemon and ricotta cheese in a mixing bowl and season with a pinch of salt.
– Spread lemon ricotta evenly onto toast, top with avocado slices and toasted pine nuts, and then season with sea salt and cracked black pepper to taste.
– Enjoy!


This has become a fast favorite of mine since it lets me indulge in my avocado obsession while also being super cheap (it’s basically a sandwich that you eat one slice at a time!).


If you like meatless meals or vegetarian snack ideas, check out my other light recipes like my simple honey garlic roasted carrotssweet potato and ricotta toast or zucchini noodles with peanut sauce.

Thanks for stopping by!

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